Ghirardelli Chocolate Chip Mini Bundt Cakes recipe
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Ingredients
- Nonstick cooking spray for baking 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, softened ¾ cup packed brown sugar 2 eggs 1 teaspoon vanilla extract ⅔ cup sour cream 1 (12 ounce) bag Ghirardelli® Semi-Sweet Chocolate Baking Chips, divided 3 tablespoons unsalted butter 2 tablespoons Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips Ghirardelli Milk Chocolate Bunnies
Nutrition Info
- 828.7 caloriescarbohydrate: 100.4 gcholesterol: 131.3 mgfat: 49.9 gfiber: 4.2 gprotein: 11.1 gsaturatedFat: 29.3 gservingSize: -sodium: 443.3 mgsugar: 58.2 gtransFat: : -unsaturatedFat: : -
Directions Ghirardelli Chocolate Chip Mini Bundt Cakes
Directions
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Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
In a medium bowl, combine flour, baking powder, baking soda, and salt, set aside.
In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
Top cakes with your favorite Ghirardelli Bunnies or Eggs.